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United States Department of Agriculture

Agricultural Research Service

Related Topics

Timothy H Sanders (Tim)
Market Quality and Handling Research
Research Leader

Phone: (919) 515-9108
Fax: (919) 513-8023

236A SCHAUB HALL
NC STATE UNIVERSITY
RALEIGH , NC 276957631


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Kinetics of color development of peanuts during dry roasting using a batch roaster -
Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant O/L Ratios -
Utilization of Peanut Skin Extracts as Functional Food Ingredients -
Dean, L.L., White, B.L., Sanders, T.H. 2015. Utilization of Peanut Skin Extracts as Functional Food Ingredients. US-Japan Coop Pgm on Dev and Util of Natural Products Abstracts Proceedings. vol 15.
Genetic variation in the US Peanut Mini-core collection for agronomy, seed chemistry and nutrient quality traits in peanut -
Chemical Composition of the Essential Oils from Leaves of Edible (Arachis hypogaea L.) and Perennial (Arachis glabrata Benth.) Peanut Plants -
Dean, L.L., Constanza, K.E., Whaley, J.D., Tallury, S.P., Sanders, T.H. 2015. Chemical Composition of the Essential Oils from Leaves of Edible (Arachis hypogaea L.) and Perennial (Arachis glabrata Benth.) Peanut Plants. Journal of Essential Oil Bearing Plants. 18:(3)605-612.
Registration of "Sugg" Peanut Reprint Icon -
Isleib, T.G., Milla-Lewis, S.R., Copeland, S.C., Patee, H.E., Zuleta, C.M., Shew, B.B., Hollowell, J.E., Sanders, T.H., Dean, L.L., Hendrix, K., Balota, M., Chapin, J.W., Montford, W.S. 2014. Registration of "Sugg" Peanut. Journal of Plant Registrations. 9:44-52.
Microstructures of oil roasted peanuts as affected by initial moisture content -
Dean, L.L., Miniayah, D.T., Hendrix, K., Davis, J.P., Sanders, T.H. 2014. Microstructures of oil roasted peanuts as affected by initial moisture content. International Journal of Food Sciences and Nutrition. 1(1):1-5.
Removal of Heavy Metal Contamination from Peanut Skin Extracts by Waste Biomass Adsorbents -
Maturity Effects on Contamination of High-Oleic Peanut Lots with Normal-Oleic Seeds of a Large Seeded Virginia Type Peanut Variety. -
Development of fatty acids in normal- and high- oleic virginia type peanuts -
Maturity Effects on Contamination of High-Oleic Peanut Lots with Normal-Oleic Seeds of a Large Seeded Virginia Type Peanut Variety -
Survey of Postharvest Quality Characteristics During Long-Term Farmers Stock Storage Reprint Icon -
Butts, C.L., Lamb, M.C., Sanders, T.H. 2015. Survey of Postharvest Quality Characteristics During Long-Term Farmers Stock Storage. Proc. 2014 Annual Meeting. American Peanut Research and Education Society Abstracts. pg 62.
Salmonella surrogate reduction using industrial peanut dry roasting parameters Reprint Icon -
Poirier, D., Sanders, T.H., Davis, J.P. 2014. Salmonella surrogate reduction using industrial peanut dry roasting parameters. Peanut Science. 41:72-84.
Effect of oil and dry roasting of peanuts at various temperatures and times on survival of Salmonella and Enterococcus faecium Reprint Icon -
Sanders, T.H., Calhoun, R.S. 2014. Effect of oil and dry roasting of peanuts at various temperatures and times on survival of Salmonella and Enterococcus faecium. Peanut Science. 41:65-71.
Strategies to mitigate peanut allergy: production, processing, utilization, and immunotherapy considerations -
White, B.L., Shi, X., Burk, C.M., Kulis, M., Burks, W.A., Sanders, T.H., Davis, J.P. 2013. Strategies to mitigate peanut allergy: production, processing, utilization, and immunotherapy considerations. Annual Review of Food Science & Technology. 5:155-176.
Proteomic analysis of differential protein expression and processing induced modifications in peanuts and peanut skins -
Antioxidant and Anti-inflammatory Effects of Peanut Skin Extracts -
Lewis, W.E., Harris, G.K., Sanders, T.H., White, B.L., Dean, L.L. 2013. Antioxidant and Anti-inflammatory Effects of Peanut Skin Extracts. Food and Nutrition Sciences. 4:22-23.
Development of a Pilot Scale Process to Sequester Aflatoxin and Release Bioactive Peptides from Highly Contaminated Peanut Meal -
White, B.L., Oakes, A.J., Shi, X., Price, K.M., Lamb, M.C., Sobolev, V., Sanders, T.H., Davis, J.P. 2013. Development of a Pilot Scale Process to Sequester Aflatoxin and Release Bioactive Peptides from Highly Contaminated Peanut Meal. LWT - Food Science and Technology. 51(2)492-499.
Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant O/L Ratios -
Comparative Proteomic Analysis of Peanut Seed and Seed Coat -
Comparative Proteomic Analysis and IgE Binding Properties of Peanut Seed and Testa (Skin) -
White, B.L., Gokce, E., Nepomuceno, A.I., Muddiman, D.C., Sanders, T.H., Davis, J.P. 2013. Comparative Proteomic Analysis and IgE Binding Properties of Peanut Seed and Testa (Skin). Journal of Agricultural and Food Chemistry. 61(16)3957-3968.
Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts Reprint Icon -
Shi, X., Guo, R., White, B.L., Sanders, T.H., Davis, J.P., Burks, A.W., Kulis, M. 2013. Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts. International Archives of Allergy and Immunology. 162:25-32.
Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray Dried Extracts Reprint Icon -
Constanza, K.E., White, B.L., Davis, J.P., Sanders, T.H., Dean, L.L. 2012. Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray Dried Extracts. Journal of Agricultural and Food Chemistry. Vol 60, 10776-10783.
Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations -
Mcdaniel, K.A., White, B.L., Dean, L.L., Sanders, T.H., Davis, J.P. 2012. Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations. Journal of Food Science. 104: 329-335.
Density and Refractive Index Measurements of Peanut Oil to Determine Oleic and Linoleic Acid Content -
Davis, J.P., Price, K.M., Dean, L.L., Sanders, T.H. 2012. Density and Refractive Index Measurements of Peanut Oil to Determine Oleic and Linoleic Acid Content. Journal of the American Oil Chemists' Society. 90:199-206.
Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents -
Davis, J.P., Sweigart, D.S., Price, K.M., Dean, L.L., Sanders, T.H. 2013. Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents. Journal of the American Oil Chemists' Society. 90(2)199-206.
Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins -
Hathorn, C.S., Sanders, T.H. 2012. Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins. Journal of Food Science. Vol. 77 Nr. 11: S407-S411.
Value-Added Processing of Peanut Skins: Antioxidant Capacity,Total Phenolics,and Procyanidin Content of Spray Dried Extracts -
Value Added Processing of Aflatoxin Contaminated Peanut Meal -
The Potential of Enzymatic Hydrolysis to Improve Immunotherapy and Ingredient Applications of peanut flour. -
Hypoallergenic Edible Peanut Protein Matrix to Enable Novel Functional Food & Immunotherapy -
Utilizing NIR to Predict Total Oil, Sugars, Fatty Acids and Tocopherols in Whole Peanut Seeds. -
Enzymatic Hydrolysis of Peanut Flour Produces Bioactive Peptides with Reduced Allergenicity -
Evaluation of Oil from Roasted Peanut Skins -
Assessment and Characterization of Oil from Roasted Peanut Skins -
Hathorn, C.S., Dean, L.L., Sanders, T.H. 2012. Assessment and Characterization of Oil from Roasted Peanut Skins. American Peanut Research and Education Society Abstracts. pg 40.
Enzymatic Hydrolysis of Peanut Flour Produces Bioactive Peptides with Reduced Allergenicity -
Allergenicity of Peanut Proteins is Retained Following Enzymatic Hydrolysis -
Characterization and Bioactivity of Hydrolysates produced from Aflatoxin Contaminated Peanut Meal -
Process Development for Spray Drying a Value-Added Extract from Aflatoxin Contaminated Peanut Meal -
Oakes, A.J., White, B.L., Lamb, M.C., Sobolev, V., Sanders, T.H., Davis, J.P. 2012. Process Development for Spray Drying a Value-Added Extract from Aflatoxin Contaminated Peanut Meal. International Journal of Food Science and Technology. 48:58-66.
Effect of Different Time/Temperature Roast Combinations on Nutritional and Mechanical Properties of Peanuts -
2011. Effect of Different Time/Temperature Roast Combinations on Nutritional and Mechanical Properties of Peanuts. Institute of Food Technologies. 1.
Potential of Spray Dried Peanut Skin Extract as a Food Ingredient with Antioxidant Properties -
Constanza, K.E., Dean, L.L., Davis, J.P., Sanders, T.H. 2011. Potential of Spray Dried Peanut Skin Extract as a Food Ingredient with Antioxidant Properties. Institute of Food Technologists. 1.
Effect of Different Time/Temperature Roast Combinations on Peanut Flavor-Descriptive Sensory, Electronic Nose and Electronic Eye Characterization -
Effect of Different Time/Temperature Roast Combinations on Peanut Flavor-Descriptive Sensory, Electronic Nose and Electronic Eye Characterization. Institute of Food Technology. 1.
Environmental and varietal effects on the niacin content of raw and roasted peanuts -
Dean, L.L., Whitley, M.L., Hendrix, K., Sanders, T.H. 2011. Environmental and varietal effects on the niacin content of raw and roasted peanuts. Peanut Science. 38(1):20-25.
Value Added Processing of Peanut Meal: Enzymatic Hydrolysis to Improve Functional and Nutritional Properties of Water Soluble Extracts -
Kane, L.E., Davis, J.P., Oakes, A.J., Dean, L.L., Sanders, T.H. 2012. Value Added Processing of Peanut Meal: Enzymatic Hydrolysis to Improve Functional and Nutritional Properties of Water Soluble Extracts. Journal of Food Biochemistry. 36 (5) 520-531.
Pilot scale production of angiotensin I-converting enzyme (ACE) inhibitory peptides from aflatoxin contaminated peanut meal -
White, B.L., Oakes, A.J., Shi, X., Price, K.M., Sanders, T.H., Davis, J.P. 2011. Pilot scale production of angiotensin I-converting enzyme (ACE) inhibitory peptides from aflatoxin contaminated peanut meal. American Chemical Society Abstracts. 1.
Groundnut (Peanut) Oil -
Dean, L.L., Davis, J.P., Sanders, T.H. 2011. Groundnut (Peanut) Oil. In: Gunstone, F.D., editor. Vegetable Oils in Food Technology: Composition, Properties and Uses. Second Edition. West Sussex, UK:Blackwell Science. p. 225-239.
Process development and characterization of spray dried protein/peptide concentrates derived from peanut meal -
Oakes, A., Davis, J.P., Sanders, T.H. 2010. Process development and characterization of spray dried protein/peptide concentrates derived from peanut meal. Institute of Food Technology.
Quantification of Peanut and Oilseed Texture as a Function of Processing -
Davis, J.P., Price, K.M., Dean, L.L., Smyth, D., Drake, M., Sanders, T.H. 2010. Quantification of Peanut and Oilseed Texture as a Function of Processing. American Peanut Research and Education Society Abstracts.
Quantification of Peanut and Oilseed Texture as a Function of Processing -
Davis, J.P., Price, K.M., Dean, L.L., Smyth, D., Drake, M., Sanders, T.H. 2010. Quantification of Peanut and Oilseed Texture as a Function of Processing. American Peanut Research and Education Society Abstracts.
Peanut Roaster Temperatures Relative to Salmonella Kill -
Characterization of Folate in Peanuts -
TEXTURE PROFILES OF PEANUT PASTES ENHANCED WITH PEANUT SEED COATS -
Hathorn, C.S., Davis, J.P., Sanders, T.H. 2010. TEXTURE PROFILES OF PEANUT PASTES ENHANCED WITH PEANUT SEED COATS. MANRRS Poster Day.
Value Added Processing of Aflatoxin Contaminated Peanut Meal: Aflatoxin Sequestration During Protein Extraction -
Seifert, L.E., Davis, J.P., Dorner, J.W., Jaynes, W.F., Zartman, R.E., Sanders, T.H. 2010. Value Added Processing of Aflatoxin Contaminated Peanut Meal: Aflatoxin Sequestration During Protein Extraction. Journal of Agricultural and Food Chemistry. 58(9):5625-5632.
Peanuts, Peanut Oil and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters -
Stephens, A.M., Dean, L.L., Davis, J.P., Osborne, J.A., Sanders, T.H. 2010. Peanuts, Peanut Oil and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters. Journal of Food Science. 75(4):H116-H122.
Roast Effects on Mechnical and Sensory Texture Attributes of Peantus, Almonds, Hazelnuts and Cashews -
Davis, J.P., Price, K.M., Smyth, D., Drake, M.A., Sanders, T.H. 2009. Roast Effects on Mechnical and Sensory Texture Attributes of Peantus, Almonds, Hazelnuts and Cashews. American Chemical Society Abstracts. Washington, DC August 17-20, 2009.
Uniform Peanut Performance Tests (UPPT) for 2008: Shelling and Physical Properties -
Sanders, T.H., Dean, L.L., Lamb, M.C. 2009. Uniform Peanut Performance Tests (UPPT) for 2008: Shelling and Physical Properties. Plant Science. 152.1.118.33.
Addition of Astra-Ben 20 to Sequester Aflatoxin During Protein Extraction of Contaminated Peanut Meal -
Seifert, L.E., Sanders, T.H., Davis, J.P. 2009. Addition of Astra-Ben 20 to Sequester Aflatoxin During Protein Extraction of Contaminated Peanut Meal. American Peanut Research and Education Society Abstracts.
The Relationship of Initial Moistrue Content to Physical and Chemical Characteristics and Oil Uptake in Virginia-Type Peanuts -
Quantification of Niacin and Folate Contents in Peanuts -
Chemistry and Biochemstry of Peanut Skins. Implications of Utilization -
Dean, L.L., Davis, J.P., Lewis, W.E., Sanders, T.H. 2009. Chemistry and Biochemstry of Peanut Skins. Implications of Utilization. American Peanut Research and Education Society Abstracts.
Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins -
Davis, J.P., Dean, L.L., Price, K.M., Sanders, T.H. 2009. Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. Food Chemistry. 119 (2) 539-547.
Roast effects on the hydrophilic and lipophilic antioxidant capacities of almonds, cashews, hazelnuts and peanuts -
Davis, J.P., Price, K.M., Smyth, D., Dean, L.L., Sanders, T.H. 2009. Roast effects on the hydrophilic and lipophilic antioxidant capacities of almonds, cashews, hazelnuts and peanuts. Institute of Food Technology. Abstract.
The Effect of Moisture Content on Storage Quality and Sensory Attributes of Oil Roasted Peanuts -
Temperature effects on hydroponically-grown peanut carbohydrates -
Burke, J.J., Chen, J., Rowland, D., Sanders, T.H., Dean, L.L. 2009. Temperature effects on hydroponically-grown peanut carbohydrates. Peanut Science. 36(2):150-156.
Hexaconsanoic Acid and Other Long Chain Fatty Acids in Peanut Seed Oil -
Dean, L.L., Sanders, T.H. 2009. Hexaconsanoic Acid and Other Long Chain Fatty Acids in Peanut Seed Oil. Plant Genetic Resources: Characterization and Utilization. DOI: 10.1017/S1479262109339155.
Comparisons of biodiesel produced from unrefined oils of different peanut cultivars -
Davis, J.P., Geller, D., Faircloth, W.H., Sanders, T.H. 2009. Comparisons of biodiesel produced from unrefined oils of different peanut cultivars. Journal of the American Oil Chemists' Society 86:353-361.
Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties -
Sanders, T.H., Dean, L.L., Lamb, M.C. 2008. Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties. Plant Science. 152.1.118.33.
Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties -
Lamb, M.C., Sanders, T.H. 2008. Uniform Peanut Performance Tests (UPPT) for 2007: Shelling and Physical Properties. United States Department of Agriculture Technical Bulletin.
Content of some nutrients in the core of the core of the peanut germplasm collection -
Dean, L.L., Hendrix, K., Holbrook Jr, C.C., Sanders, T.H. 2008. Content of some nutrients in the core of the core of the peanut germplasm collection. Peanut Science. 36(2):104-120.
Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts -
Greene, J.L., Sanders, T.H., Drake, M. 2008. Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts. Journal of Agricultural and Food Chemistry 56 (17)8096-8102.
Hydrophilic Lipophilic Antioxidant Activities of Commercially Available Peanut Flours and Peanut Seed Roasted to Differing Intensities -
Davis, J.P., Price, K.M., Dean, L.L., Sanders, T.H. 2008. Hydrophilic Lipophilic Antioxidant Activities of Commercially Available Peanut Flours and Peanut Seed Roasted to Differing Intensities. American Peanut Research and Education Society Abstracts.
Effects of Starting Moisture on Characteristics of Oil Roasted Peanut -
Dean, L.L., Davis, J.P., Hendrix, K., Debruce, M.W., Sanders, T.H. 2008. Effects of Starting Moisture on Characteristics of Oil Roasted Peanut. American Peanut Research and Education Society Proceedings.
Protein Hydrolysis of Defatted Peanut Meal to Improve Nutritional and Functional Properties -
Seifert, L.E., Davis, J.P., Sanders, T.H. 2008. Protein Hydrolysis of Defatted Peanut Meal to Improve Nutritional and Functional Properties.Institute of Food Technologists #007-09.
CONTINUOUS MICROWAVE Procession OF PEANUT BEVERAGES -
Sabliov, C.M., Boldor, D., Coronel, P., Sanders, T.H. Continuous microwave procession of peanut beverages. Journal of Food Processing and Preservation Research vol. 32.
Phenolic Profiles and Antioxidant Activity of Extracts from Peanut Plant Parts -
Dean, L.L., Davis, J.P., Shofran, B.G., Sanders, T.H. 2008. Phenolic Profiles and Antioxidant Activity of Extracts from Peanut Plant Parts. Open Natural Product Journal. Vol. 1:1-6.
Dome Storage of Farmer Stock Peanuts -
Butts, C.L., Lamb, M.C., Dorner, J.W., Sanders, T.H. 2008. Dome Storage of Farmer Stock Peanuts. American Peanut Council Meeting.
Genotype-by-environment interactions for seed composition traits of breeding lines in the uniform peanut performance tests -
Isleib, T.G., Tillman, B.L., Pattee, H.E., Sanders, T.H., Hendrix, K., Dean, L.L. 2008. Genotype-by-environment interactions for seed composition traits of breeding lines in the uniform peanut performance tests. Peanut Science Vol. 35(2): 130-138.
Phenolic profiles and antioxidant activity of extracts from peanut parts -
Dean, L.L., Davis, J.P., Shofran, B.G., Sanders, T.H. 2008. Phenolic profiles and antioxidant activity of extracts from peanut parts. Journal of Natural Products 1:1-6.
The effect of refrigerated and frozen storage on butter flavor and texture -
Krause, A., Miracle, R.E., Sanders, T.H., Dean, L.L., Drake, M.A. 2008. The effect of refrigerated and frozen storage on butter flavor and texture. Journal of Dairy Science 91:455-465.
Physical and Chemical Characterizations of Normal and High-Oleic Oils from Nine Commercial Cultivars of Peanut -
Davis, J.P., Dean, L.L., Faircloth, W.H., Sanders, T.H. 2008. Physical and Chemical Characterizations of Normal and High-Oleic Oils from Nine Commercial Cultivars of Peanut. Journal of the American Oil Chemists' Society. 85 (3) 235-243.
The Effects of Roast Intensity on the Texture of Peanut Paste -
Pizarro-Rios, A., Sanders, T.H., Davis, J.P. 2007. The Effects of Roast Intensity on the Texture of Peanut Paste. Annual Biomedical Research Conference for Minority Students(Abstract).
Characterization of Aroma-Active Compounds in Microwave Blanced Peanuts -
Schirack, A.V., Drake, M.A., Sanders, T.H., Sandeep, K.P. 2007. Characterization of Aroma-Active Compounds in Microwave Blanced Peanuts. Journal of Food Science 71(9) C513-C520.
Liquid to Semisolid Rheological Transition of Normal and High-Oleic Peanut Oils Upon Cooling to Refrigeration Temperatures -
Davis, J.P., Sanders, T.H. 2007. Liquid to Semisolid Rheological Transition of Normal and High-Oleic Peanut Oils Upon Cooling to Refrigeration Temperatures. Journal of the American Oil Chemists' Society vol. 84 No. 11 pg 979-987.
Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts -
Schirack, A.V., Sanders, T.H., Sandeep, K.P. 2007. Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts. Journal of Food Process Engineering 30(2)225-240.
Uniform Peanut Performance Tests (UPPT) for 2006: Shelling and physical properties. -
Sanders, T.H., Dean, L.L., Lamb, M.C. 2007. Uniform Peanut Performance Tests (UPPT) for 2006: Shelling and physical properties.. Plant Science. 152.1.118.33.
Uniform Peanut Performance Test (UPPT) for 2006: Shelling and Physical Properties -
Lamb, M.C., Sanders, T.H. 2007. Uniform Peanut Performance Test (UPPT) for 2006: Shelling and Physical Properties. Plant Science.
Interfacial Properties of Raw and Roasted Peanut Oils as Related to Emulsification -
Davis, J.P., Sanders, T.H. 2007. Interfacial Properties of Raw and Roasted Peanut Oils as Related to Emulsification. American Chemical Society Abstracts.
Characterization of flavor profiles and volitile compounds responsible for natural and artificially created fruity/fermented off-flavor in peanuts -
Greene, J.L., Sanders, T.H., Drake, M. 2007. Characterization of flavor profiles and volitile compounds responsible for natural and artificially created fruity/fermented off-flavor in peanuts. Institute of Food Technology. Abstract.
The Effects of Transglutaminase on the Functional Properties of Peanut Flour Dispersions Containing Casein -
Gharst, G., Clare, D., Davis, J.P., Sanders, T.H. 2007. The Effects of Transglutaminase on the Functional Properties of Peanut Flour Dispersions Containing Casein. Institute of Food Technology.
Nutrient Composition of the "Core of the Core" Collection -
Dean, L.L., Sanders, T.H. 2007. Nutrient Composition of the "Core of the Core" Collection. American Peanut Council Meeting.
Transglutaminase Polymerization of Peanut Proteins -
Clare, D.A., Gharst, G., Sanders, T.H. 2007. Transglutaminase Polymerization of Peanut Proteins. World Congress of International Union of Food Science and Technology.
Determination of the Nature of Spotting in Blanched Peanuts -
Sobolev, V., Dorner, J.W., Butts, C.L., Sanders, T.H., Whitaker, T.B. 2008. Determination of the Nature of Spotting in Blanched Peanuts . American Peanut Research and Education Society Abstracts.
Environmental Conditions During Transport of Shelled Peanuts in Overseas Containers -
Butts, C.L., Dorner, J.W., Sobolev, V., Sanders, T.H., Whitaker, T.B. 2008. Environmental Conditions During Transport of Shelled Peanuts in Overseas Containers. American Peanut Research and Education Society Abstracts.
Comparisons of Biodiesel Produced from Oils of Various Peanut Cultivars -
Davis, J.P., Geller, D., Faircloth, W.H., Sanders, T.H. 2007. Comparisons of Biodiesel Produced from Oils fo Various Peanut Cultivars. American Peanut Research and Education Society Abstracts.
Potential of Microwave Heating as a Pasteurization Method for Almonds -
Jennifer, R., Hendrix, K., Sanders, T.H. 2007. Potential of Microwave Heating as a Pasteurization Method for Almonds. Institute of Food Technology.
Potential of Microwave Heating as a Pasteurization Method for Almonds -
Rudolph, J.L., Hendrix, K., Sanders, T.H. 2007. Potential of Microwave Heating as a Pasteurization Method for Almonds. Institute of Food Technology.
Process Induced Changes in Resveratrol in Peanuts -
Dean, L.L., Sanders, T.H. 2007. Process Induced Changes in Resveratrol in Peanuts. American Chemical Society Abstracts.
Nutrient Composition of the Peanut Core of the Core Collection -
Dean, L.L., Sanders, T.H., Holbrook Jr, C.C. 2007. Nutrient Composition of the Peanut Core of the Core Collection. American Peanut Research and Education Society Abstracts.
The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions -
Gharst, G., Clare, D.A., Davis, J.P., Sanders, T.H. 2007. The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions. Journal of Food Science and Technology 72(7):C369-C375.
Genotype-by-Environment Interactions for Flavor Attributes of Breeding Lines in the Uniform Peanut Performance Test -
Isleib, T.G., Tillman, B.L., Pattee, H.E., Sanders, T.H., Hendrix, K., Dean, L.L. 2007. Genotype-by-Environment Interactions for Flavor Attributes of Breeding Lines in the Uniform Peanut Performance Test. Peanut Science. 152.1.118.33 (under downloads), (2008) 35:55-60.
UNCERTAINTY ASSOCIATED WITH SAMPLING PEANUTS TO DETERMINE FRUITY-FERMENTED OFF FLAVOR -
Whitaker, T.B., Slate, A., Greene, J., Hendrix, K., Sanders, T.H. 2007. Uncertainty associated with sampling peanuts to determine fruity-fermented off flavor. Peanut Science 34:126-134.
Effect of Temperature and Relative Humidity on Spotting of Peanuts after Roasting -
Dorner, J.W., Butts, C.L., Sobolev, V., Sanders, T.H., Whitaker, T.B. 2008. Effect of Temperature and Relative Humidity on Spotting of Peanuts after Roasting. American Peanut Research and Education Society Abstracts.
Low Oxygen Storage of Farmer Stock Peanuts -
Butts, C.L., Sanders, T.H., Dorner, J.W., Lamb, M.C. 2007. Low Oxygen Storage of Farmer Stock Peanuts. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). Paper No. 076220.
REGISTRATION OF 'BRANTLEY' PEANUT -
Isbeib, T.G., Price, P.W., Mozingo, R.W., Copeland, S.C., Graeber, J.B., Pattee, H., Sanders, T.H. 2006. Registration of 'brantley' peanut. Crop Science 12-0492.
Transglutaminase Polymerization of Peanut Proteins -
Clare, D.A., Gharst, G., Sanders, T.H. 2006. Transglutaminase Polymerization of Peanut Proteins. Journal of Agricultural and Food Chemistry 55(2): 432-438.
SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS -
Davis, J.P., Gharst, G.A., Sanders, T.H. 2006. Some rheological properties of aqueous peanut flour dispersions. Journal of Texture Studies. 38(2): 253-272.
Fruity Fermented Off-flavor Distribution in Samples from Large Peanut Lots -
Greene, J.L., Whitaker, T.B., Hendrix, K., Sanders, T.H. 2006. Fruity Fermented Off-flavor Distribution in Samples from Large Peanut Lots. Journal of Sensory Studies 22:453-461.
Effect of Feeding by a Burrower Bug, Pangaeus bilineatus (Say) (Heteroptera: Cydnidae), on Peanut Flavor and Oil Quality -
Chapin, J.W., Sanders, T.H., Dean, L.L., Hendrix, K., Thomas, J.S. 2006. Effect of Feeding by a Burrower Bug, Pangaeus bilineatus (Say) (Heteroptera: Cydnidae), on Peanut Flavor and Oil Quality. Journal of Entomological Science 41:33-39.
THE DEVELOPMENT OF A LEXICON FOR FROZEN VEGETABLE SOYBEANS -
Krinsky, B., Drake, M., Civille, G., Dean, L.L., Hendrix, K., Sanders, T.H. 2006. The development of a lexicon for frozen vegetable soybeans. Journal of Sensory Studies 21:644-653.
Transglutaminase Effects of the Rheological Characteristics of Peanut Flour Dispersions -
Gharst, G., Clare, D.A., Davis, J.P., Sanders, T.H. 2006. Transglutaminase Effects of the Rheological Characteristics of Peanut Flour Dispersions. World Congress of International Union of Food Science and Technology.
EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PRECEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS -
Greene, J.L., Bratka, K.J., Sanders, T.H., Drake, M. 2006. Effectiveness of category and line scales to characterize consumer preception of fruity fermented flavor in peanuts. Journal of Sensory Studies 21:146-154.
Uniform Peanut Performance Tests (UPPT) for 2005: Chemical, sensory and shelf-life properties by variety. -
Sanders, T.H., Dean, L.L., Lamb, M.C. 2006. Uniform Peanut Performance Tests (UPPT) for 2005: Chemical, sensory and shelf-life properties by variety.. 152.1.118.33.
PHENOLIC COMPOUNDS IN PEANUT PLANT PARTS -
Dean, L.L., Davis, J.P., Sanders, T.H. 2006. Phenolic compounds in peanut plant parts. American Peanut Research and Education Society Abstracts.
RHEOLOGICAL AND DENSITY CHARACTERIZATION OF PEANUT OILS FOR BIODIESEL APPLICATIONS -
Davis, J.P., Dean, L.L., Holbrook Jr, C.C., Faircloth, W.H., Sanders, T.H. 2007. Rheological and density characterization of peanut oils for biodiesel applications. American Peanut Research and Education Society Abstracts.
FRUITY FERMENTED OFF-FLAVOR DISTRIBUTION IN SAMPLES FROM LARGE PEANUT LOTS -
EFFECTS OF WEED, DISEASE, AND INSECT CONTROL MEASURES ON SENSORY QUALITY OF PEANUTS -
IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTS -
Schirack, A.V., Drake, M., Sanders, T.H., Sandeep, K.P. 2006. Impact of microwave blanching on the flavor of roasted peanuts. Journal of Sensory Studies. 21 (4) 428-440.
Rheological Properties of Aqueous Peanut Flour Dispersions -
Davis, J.P., Gharst, G., Sanders, T.H. 2006. Rheological Properties of Aqueous Peanut Flour Dispersions. Institute of Food Technology.
THE DEVELOPMENT OF A LEXICON FOR FROZEN VEGETABLE SOYBEANS -
Krinsky, B.F., Drake, M.A., Civille, G.V., Dean, L.L., Hendrix, K., Sanders, T.H. 2006. The development of a lexicon for frozen vegetable soybeans. Journal of Sensory Studies 21(6):644-653.
REGISTRATION OF "PHILLIPS" PEANUT -
Isleib, T., Rice, P.W., Mozingo, R.W., Copeland, S.C., Graeber, J.B., Pattee, H., Sanders, T.H., Coker, D. 2006. Registration of "phillips" peanut. Crop Science 12-0491.
REGISTRATION OF "BRANTLEY" PEANUT -
Isleib, T., Rice, P.W., Mozingo, R.W., Copeland, S.C., Graeber, J.B., Novitzky, W.P., Pattee, H., Sanders, T.H., Coker, D. 2006. Registration of "brantley" peanut. Crop Science 12-0492.
Compositional and Sensory Comparison Between Normal- and High-Oleic Peanuts -
Isleib, T.G., Pattee, H.E., Sanders, T.H., Hendrix, K., Dean, L.L. 2006. Comparisons between normal-and high- oleic peanuts with respect to seed composition factors and sensory attributes. Journal of Agricultural and Food Chemistry. 54(9):1759-1763.
UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2004: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES -
Sanders, T.H., Dean, L.L., Butts, C.L. 2005. Uniform peanut performance tests (uppt) 2004: chemical, sensory and shelf-life properties. Miscellaneous Publishing Information Bulletin.
REGISTRATION OF 'PHILLIPS' PEANUT -
Isleib, T.G., Rice, P.W., Moxingo, R.W., Copeland, S.C., Graeber, J.B., Pattee, H., Sanders, T.H. 2006. Registration of 'phillips' peanut. Invention Report. 12-0491.
ANTIOXIDANT ACTIVITY OF PEANUT PLANT TISSUES -
Green, R.J. 2005. Antioxidant activity of peanut plant tissues. Miscellaneous Publishing Information. pp 1-91.
EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS -
Greene, J.L., Bratka, K.J., Drake, M.A., Sanders, T.H. 2005. Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. Journal of Sensory Studies. 21:146-154.
APPLICATION OF COLOR SORTING TECHNOLOGY FOR REDUCTION OF FRUITY FERMENTED OFF-FLAVOR AND IMPORVEMENT OF FLAVOR AND SHELF LIFE OF ROASTED PEANUTS. -
Mehrotra, M., Sanders, T.H. 2005. Application of color sorting technology for reduction of fruity fermented off-flavor and imporvement of flavor and shelf life of roasted peanuts. Miscellaneous Publishing Information. pp 1-152.
THE DEVELOPMENT OF A LEXICON FOR FROZEN VEGETABLE SOYBEANS AND EFFECT OF BLANCHING TIME ON SENSORY AND QUALITY PARAMETERS OF VEGETABLE SOYBEANS DURING FROZEN STORAGE -
Krinsky, B., Sanders, T.H. 2005. The development of a lexicon for frozen vegetable soybeans and effect of blanching time on sensory and quality parameters of vegetable soybeans during frozen storage. Miscellaneous Publishing Information. pp. 1-97.
ULTRASTRUCTURAL DEVELOPMENT OF STARCH GRANULES IN PEANUT (ARACHIS HYPOGAEA L. NC 7) COTYLEDONARY CELLS -
Young, C.T., Schadel, W.E., Pattee, H., Sanders, T.H. 2006. Ultrastructural development of starch granules in peanut (arachis hypogaea l. nc 7) cotyledonary cells. Peanut Science 33:60-63.
STORING FARMERS STOCK PEANUTS IN MONOLITHIC DOMES -
Butts, C.L., Chastain, J., Dorner, J.W., Sanders, T.H., Rowland, D. 2005. Storing farmers stock peanuts in monolithic domes. ASAE Annual International Meeting. ASABE Paper number 05-6182. ASABE, St. Joseph, MI. p. 13.
IMPROVING SHELF LIFE OF ROASTED AND SALTED INSHELL PEANUTS USING HIGH OLEIC FATTY ACID CHEMISTRY -
Mozingo, R.W., O'Keefe, S.F., Sanders, T.H., and Hendrix, K.W. 2004. Improving shelf life of roasted and salted inshell peanuts using high oleic fatty acid chemistry. Peanut Science. 31:40-45.
ANTIOXIDANT ACTIVITY OF PEANUT PLANT PARTS -
Green, R.J., Sanders, T.H. 2004. Antioxidant activity of peanut plant parts. National Meeting of Institute of Food Technologists/Food Expo. IFT Book of Abstracts 67B-37, 2004.
UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2003: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES -
Sanders, T.H., Blankenship, P.D. 2004. Uniform peanut performance tests (uppt) 2003: chemical, sensory and shelf-life properties. Miscellaneous Publishing Information Bulletin.
A MODEL FOR TEMPERATURE AND MOISTURE DISTRIBUTION DURING CONTINUOUS MICROWAVE DRYING OF PEANUTS -
COLOR SORTING TO REMOVE FRUITY FERMENTED OFF-FLAVOR IN ROASTED PEANUTS -
Mehrotra, M., Sanders, T.H., Hendrix, K. 2004. Color sorting to remove fruity fermented off-flavor in roasted peanuts. American Peanut Research and Education Society Proceedings. Vol. 36, p. 41.
COMPARISON OF PEANUT FLAVOR AND SHELF-LIFE CHARACTERISTICS OF PEANUTS FROM ARGENTINA, CHINA AND THE UNITED STATES -
Sanders, T.H., Dean, L.L., Hendrix, K. 2004. Comparison of peanut flavor and shelf-life characteristics of peanuts from argentina, china and the united states. American Peanut Research and Education Society Proceedings. Vol. 36, p. 42.
REMOVAL OF FRUITY FERMENTED OFF-FLAVOR IN ROASTED PEANUTS -
Mehrotra, M., Sanders, T.H. 2004. Removal of fruity fermented off-flavor in roasted peanuts. National Meeting of Institute of Food Technologists/Food Expo. Ift Book of Abstracts, 97-7.
EFFECT OF BLANCHING TIME ON SENSORY AND QUALITY PARAMETERS OF VEGETABLE SOYBEANS DURING FROZEN STORAGE -
Krinsky, B.F., Sanders, T.H. 2004. Effect of blanching time on sensory and quality parameters of vegetable soybeans during frozen storage. National Meeting of Institute of Food Technologists/Food Expo. IFT Book of Abstracts, 49F-11.
THERMAL PROFILES AND MOISTURE LOSS DURING CONTINUOUS MICROWAVE DRYING OF PEANUTS -
Boldor, D., Sanders, T.H., Swartzel, K.R., Simunovic, J. 2004. Thermal profiles and moisture loss during continuous microwave drying of peanuts. Peanut Science. 14:21-35.
HISTOCHEMICAL LOCALIZATION OF AMINO ACIDS AND SUGARS IN PEANUT COTYLEDONS FOR LIGHT MICROSCOPY -
Young, C.T., Pattee, H., Schadel, W.E., Sanders, T.H. 2003. Histochemical localization of amino acids and sugars in peanut cotyledons for light microscopy. Peanut Science. 30:104-107.
DESCRIPTIVE ANALYSIS AND U.S. CONSUMER ACCEPTABILITY OF PEANUTS FROM DIFFERENT ORIGINS -
Young, N.D., Sanders, T.H., Drake, M., Osborne, J.A., Civille, G.V. Descriptive analysis and U.S. consumer acceptability of peanuts from different origins. Food Quality and Preference 16:37-43.
MICROSTRUCTURE OF PEANUT (ARACHIS HYPOGAEA L. CV. 'NC 7') COTYLEDONS DURING DEVELOPMENT -
YOUNG, C.T., PATTEE, H.E., SCHADEL, W.E., SANDERS, T.H. MICROSTRUCTURE OF PEANUT (ARACHIS HYPOGAEA L. CV. 'NC 7') COTYLEDONS DURING DEVELOPMENT. LEBENSMITTEL WISSENSCHAFT UND TECHNOLOGIE FOOD SCIENCE AND TECHNOLOGY 37(4):439-445. 2004.
DIELECTRIC PROPERTIES OF IN-SHELL AND SHELLED PEANUTS AT MICROWAVE FREQUENCIES -
Boldor, D., Sanders, T.H., Simunovic, J. 2004. Dielectric properties of in-shell and shelled peanuts at microwave frequencies. Transactions of the ASAE 47:1159-1169.
UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2002: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES -
Sanders, T.H., Blankenship, P.D. 2003. Uniform peanut performance tests (uppt) 2002: chemical, sensory and shelf-life properties. Miscellaneous Publishing Information Bulletin.
DIELECTRIC PROPERTIES OF PEANUT PODS AND SEED AT 915 AND 2450 MHZ -
Boldor, D., Sanders, T.H. 2003. Dielectric properties of peanut pods and seed at 915 and 2450 mhz. International Conference on Microwave and High Frequency Heating.
THE MICROSTRUCTURE OF ALMOND [PRUNUS DULCIS (MILL.) D.A.WEBB CV. `NONPAREIL'] COTYLEDON -
THE EFFECT OF DEGREE OF ROAST ON SHELF-LIFE QUALITY OF IN-SHELL PEANUTS -
SANDERS, T.H., HELMS, D. THE EFFECT OF DEGREE OF ROAST ON SHELF-LIFE QUALITY OF IN-SHELL PEANUTS. PROCEEDINGS OF AMERICAN PEANUT RESEARCH AND EDUCATION SOCIETY 35:44 (2003).
EFFECT OF KERNEL FEEDING BY A BURROWER BUG, PANGAEUS BILINEATUS (SAY) (HETEROPTERA: CYDNIDAE), ON PEANUT FLAVOR AND OIL QUALITY -
Chapin, J.W., Sanders, T.H., Thomas, J.S. 2003. Effect of kernel feeding by a burrower bug, pangaeus bilineatus (say) (heteroptera: cydnidae), on peanut flavor and oil quality. Peanut Science.
UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2002: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES -
Information Bulletin 467 pages.
STORAGE WATER ACTIVITY EFFECT ON OXIDATION AND SENSORY PROPERTIES OF HIGH-OLEIC PEANUTS -
Baker, G.L., Sims, C.A., Gorbet, D.W., Sanders, T.H., O'Keefe, S.F. 2002. Storage water activity effect onoxidation and sensory properties of high-oleic peanuts. Journal of Food Science.
PEANUT POD LIGHTNESS MEASURED USING COMPUTERIZED IMAGE PROCESSING SYSTEM -
Boldor, D., Sanders, T.H., Sheppard, H.T., Blankenship, P.D., Hendrix, K. 2002. Peanut pod lightness measured using computerized image processing system. American Peanut Research and Education Society Proceedings.
THE USE OF DESCRIPTIVE ANALYSIS AND CONSUMER RESEARCH METHODS IN THE EVALUATION OF PEANUTS FROM DIFFERENT ORIGINS -
Young, N.D., Sanders, T.H., Drake, M., Civille, G.V. 2002. The use of descriptive analysis and consumer research methods in the evaluation of peanuts from different origins. American Peanut Research and Education Society Proceedings.
EFFECT OF MICROWAVE ENERGY ON BLANCHABILITY, SHELF-LIFE AND ROAST QUALITY OF PEANUTS -
Sanders, T.H., Hendrix, K., Rausch, T.D., Katz, T.A., Drozd, J.M. 2002. Effect of microwave energy on blanchability, shelf-life and roast quality of peanuts. American Peanut Research and Education Society Proceedings 34:112.
UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2001: CHEMICAL, SENSORY AND SHELF-LIFE PROPERTIES -
SANDERS, T.H., BLANKENSHIP, P.D. UNIFORM PEANUT PERFORMANCE TESTS (UPPT) 2001: CHEMICAL, SENSORY AND SHELF LIFE PROPERTIES. MISCELLANEOUS PUBLISHING INFORMATION BULLETIN. 2002. 173 pp.
PEANUTS -
SANDERS, T.H. PEANUTS. CABALLERO, B., TRUGO, L., FINGLAS, P., EDITORS. ACADEMIC PRESS, LTD., LONDON, UK.ENCYCLOPEDIA OF FOOD SCIENCES AND NUTRITION. 2003. P. 4420-4427.
DEVELOPMENT OF A LOW-COST IMAGING SYSTEM FOR DETERMINING SHELL BRIGHTNESS OF VALENCIA PEANUTS -
BLANKENSHIP, P.D., SHEPPARD, H.T., SANDERS, T.H., BOLDER, D. DEVELOPMENT OF A LOW-COST IMAGING SYSTEM FOR DETERMINING SHELL BRIGHTNESS OF VALENCIA PEANUTS. AMERICAN PEANUT RESEARCH AND EDUCATION SOCIETY ABSTRACTS. 2002. Abstract p. 76.
EFFECT OF HIGH OLEIC ACID PEANUT ROASTING OIL ON THE STABILITY OF REGULAR AND PARTIALLY DEFATTED PEANUTS -
Bolton, G.E., Sanders, T.H. 2002. Effect of high oleic acid peanut roasting oil on the stability of regular and partially defatted peanuts. Journal of the American Oil Chemists' Society. Vol. 79, pp 129-132.
DESCRIPTIVE ANALYSIS OF COMMERCIALLY AVAILABLE CREAMY STYLE PEANUT BUTTERS -
MCNEILL, K.L., SANDERS, T.H., CIVILLE, G.V. DESCRIPTIVE ANALYSIS OF COMMERCIALLY AVAILABLE CREAMY STYLE PEANUT BUTTERS. JOURNAL OF SENSORY STUDIES. 2002. v. 17. p. 391-414.
CURING PEANUTS USING CONTINUOUS FLOW DRYERS -
EFFECT OF ROASTING OIL ON THE STABILITY OF ROASTED HIGH-OLEIC PEANUTS -
BOLTON, G.E., SANDERS, T.H. EFFECT OF ROASTING OIL ON THE STABILITY OF ROASTED HIGH-OLEIC PEANUTS. JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY. 2002. V. 79. P. 129-132.
CURING PEANUTS USING CONTINUOUS FLOW DRYERS -
GROUNDNUT OIL -
SANDERS, T.H. GROUNDNUT OIL. GUNSTONE, F.D., EDITOR. CRC PRESS, BOCA RATON, FL. VEGETABLE OILS IN FOOD TECHNOLOGY. 2002. P. 231-243.
ALGORITHMS FOR AUTOMATED TEMPERATURE CONTROLS TO CURE PEANUTS -
INDIVIDUAL OILS: PEANUT OIL -
SANDERS, T.H. INDIVIDUAL OILS: PEANUT OIL. WILSON, R.F., EDITOR. AMERICAN OIL CHEMISTS' SOCIETY PRESS, CHAMPAIGN, IL. PROCEEDINGS OF WORLD CONFERENCE ON OILSEED PROCESSING AND UTILIZATION. 2001. p. 141-144.
GROUNDNUT OIL -
SANDERS, T.H. GROUNDNUT OIL. CABALLERO, B., TRUGO, L. FINGLAS, P., EDITORS.ACADEMIC PRESS, LTD., LONDON, UK. ENCYCLOPEDIA OF FOOD SCIENCES AND NUTRITION. 2003. P. 2967-2974.
NON-DETECTABLE LEVELS OF TRANS FATTY ACIDS IN PEANUT BUTTER -
SANDERS, T.H. NON-DETECTABLE LEVELS OF TRANS FATTY ACIDS IN PEANUT BUTTER. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2001. V. 49. P. 2349-2351.
COMPUTER ASSISTED COLOR CLASSIFICATION OF PEANUT PODS -
BOLDOR, D., SANDERS, T.H., SWARTZEL, K.R., SIMUNOVIC, J. COMPUTER ASSISTED COLOR CLASSIFICATION OF PEANUT PODS. PEANUT SCIENCE. 2003. V. 29. P. 41-46.
PEANUT ROAST COLOR AND SENSORY ATTRIBUTE RELATIONSHIPS -
PATTEE, H.E., SANDERS, T.H., ISLEIB, T.G., GIESBRECHT, F.G. PEANUT ROAST COLOR AND SENSORY ATTRIBUTE RELATIONSHIPS. AMES, J.M., HOFMANN, T.F., EDITORS. AMERICAN CHEMICAL SOCIETY, WASHINGTON, DC. CHEMISTRY AND PHYSIOLOGY OF SELECTED FOOD COLORANTS. ACS SYMPOSIUM SERIES 775. 2000. P. 187-200.
OCCURRENCE OF RESVERATROL IN EDIBLE PEANUTS -
RESVERATROL VARIABILITY IN EDIBLE PEANUTS -
EFFECT OF BLANCHING ON PEANUT SHELF LIFE -
PEANUT ROAST COLOR AND SENSORY ATTRIBUTE RELATIONSHIPS: AN EXPLORATION OF INFLUENCING VARIABLES -
PATTEE, H.E., SANDERS, T.H., ISLEIB, T.G., GIESBRECHT, F.G. PEANUT ROAST COLOR AND SENSORY ATTRIBUTE RELATIONSHIPS: AN EXPLORATION OF INFLUENCING VARIABLES. AMERICAN CHEMICAL SOCIETY AGFD ABSTRACT #30. 1999.
FUNCTIONALITY OF HIGH OLEIC PEANUT OIL IN ROASTING WHOLE AND PARTIALLY DEFATTED PEANUTS -
USING FOCUS GROUPS TO DEVELOP A QUANTITATIVE CONSUMER QUESTIONNAIRE -
CONSUMER ANALYSIS OF COMMERCIAL PEANUT BUTTER -
APPLICATION OF COLOR IMAGE ANALYSIS TO PEANUT HARVEST PREDICTION -
ROASTED PEANUT SINGLE SEED, LOT AND PASTE COLOR RELATIONSHIPS -
HIGH OLEIC OIL ROASTING OF PARTIALLY DEFATTED PEANUTS -
EFFECT OF PRE-ROAST MOISTURE CONTENT ON POST-ROAST SHELF LIFE OF PEANUTS -
COMPUTERIZED COLOR CLASSIFICATION OF PEANUT PODS -
THE EFFECT OF FRYING OIL ON THE STABILITY OF OIL ROASTED HIGH OLEIC ACID PEANUTS -
ASSESSMENT OF CONSUMER ACCEPTANCE AND ITS RELATIONSHIP TO DESCRIPTIVE ANALYSIS: A CASE STUDY WITH PEANUT BUTTER -
DETERMINATION OF PEANUT MATURITY USING A HUNTER COLORIMETER -
EFFECT OF MATURITY ON SENSORY AND STORAGE QUALITY OF ROASTED VIRGINIA-TYPE PEANUTS -
OCCURRENCE OF RESVERATROL IN EDIBLE PEANUTS -
IDENTIFICATION OF POLYPEPTIDE PRECURSORS OF ROASTED PEANUT FLAVOR -
EFFECT OF BLANCHING ON PEANUT SHELF LIFE -
FLAVOR DEVELOPMENT DURING ROASTING OF PEANUT PROTEIN FRACTIONS -
EFFECT OF BLANCHING PROTOCOLS ON BED AND SEED TEMPERATURES, SEED MOISTURE, AND BLANCHABILITY -
THE ROLE OF MATURATION IN QUALITY OF STACKPOLE CURED PEANUTS -
ANALYSIS OF SAPONINS IN PEANUT USING HPLC AND FAST ATOM BOMBARDMENT MASS SPECTROMETRY -
POD AND SEED SIZE RELATION TO MATURITY AND IN-SHELL QUALITY POTENTIAL IN VIRGINIA-TYPE PEANUTS -
CHEMICAL COMPOSITION OF ARACHIS HYPOGAEA SSP HYPOGAEA VAR. HIRSUTA PEANUTS -
HIGH OLEIC ACID PEANUTS: POTENTIALS IN HEALTH, PRODUCTS AND OIL USE -
HIGH OLEIC OIL ROASTING TO IMPROVE SHELF-LIFE OF PEANUTS -
INTERFERENCE OF AMINO ACIDS IN PULSED AMPEROMETRIC DETECTION OF PEANUT SUGARS -
EFFECT OF MATURITY ON SENSORY QUALITY AND STORABILITY OF ROASTED VIRGINIA- TYPE PEANUTS -
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